Shrimp and Roquefort

Don't forget the shrimp cocktail sauce

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for New Orleans Shrimp Boil:

6 cups water

2 bay leaves

1 teaspoon dried basil

1 teaspoon dried thyme

2 teaspoons minced garlic

1 teaspoon salt

1 teaspoon dried mustard

1/2 teaspoon cayenne pepper

1/2 teaspoon pepper

1 pound large shrimp or 2 pounds medium shrimp, unpeeled

INGREDIENTS for Shrimp and Roquefort:

3 ounces cream cheese, softened

1 ounce crumbled Roquefort cheese

1 clove garlic, minced

1/2 teaspoon sugar

1 teaspoon grainy mustard

1 – 2 Tablespoons Madeira wine

Fresh parsley, chopped

1 lemon, thinly sliced

INGREDIENTS for Shrimp Cocktail Sauce:

1 cup prepared chili sauce

1 Tablespoon fresh lemon juice

1 teaspoon creamed horseradish

TO PREPARE:

1. Prepare New Orleans Shrimp Boil: Place the water and spices in a large pot and bring to a boil. Reduce heat and simmer for 5 minutes.2. Return water to boiling and add shrimp.3. Cook shrimp uncovered over high heat 3-5 minutes or until pink. Drain shrimp and cool.4. Prepare Shrimp and Roquefort: Shell and devein the cooked shrimp. Carefully slit each shrimp along the outside lengthwise. Set aside.5. Blend the cream cheese and Roquefort cheese. Add garlic, sugar, mustard and wine.6. Stuff the cheese mixture into the slits of the shrimp. Chill.7. Just before serving, roll the shrimp's stuffed side in chopped parsley. Arrange on a platter garnished with lemon slices and serve with Shrimp Cocktail Sauce.8. Prepare Shrimp Cocktail Sauce: Combine all ingredients in a small bowl and mix well. Serve at room temperature.